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Fruity Oatmeal Cookies

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  • Makes: 48 servings
  • Serving Size: 1 cookie
  • Prep: 25 mins
  • Bake: 9 mins per batch at 375 degrees F

Fruity Oatmeal Cookies

Directions

  1. Preheat oven to 375 degrees F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheets with cooking spray or line with parchment paper; set aside.
  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, eggs, and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer to a wire rack; cool.

From the Test Kitchen

*Sugar Substitutes:

Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use amount equivalent to 1 1/2 cups brown sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 90 cal., 13 g carb., 4 g sugar, 53 mg sodium. Daily Values: 1% calcium

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition Facts (Fruity Oatmeal Cookies)

  • Per serving:
  • 101 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 5 mg chol.,
  • 55 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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